Featured Recipes
Quick Twice Baked Potatoes
Ingredients:
• 4 baking potatoes
• 1/2 cup sour cream
• 2 tbsp. real or imitation bacon pieces 1/2 cup shredded cheddar cheese
• 2 tbsp. chopped chives
• Salt and pepper to taste
Directions
Wash potatoes thoroughly. Prick with a fork. Bake in 425 degree oven for 40 minutes, or cook in microwave oven according to directions for your microwave, until tender. Cool potatoes slightly to handle. Preheat oven to 425 degrees (if microwave was used.) Cut potatoes in half and scoop out potato, leaving a 1/4-inch shell. Place scooped potato in mixing bowl. Add sour cream and mash scooped potato until smooth. Gently stir in bacon, shredded cheese, chopped chives, and season with salt and pepper. Stuff potatoes. Place potatoes on baking sheet and bake in oven about 15 minutes or until tops begin to brown.
Roasted Garlic Creamed Potatoes
Ingredients:
• 5 large Yukon Gold potatoes, peeled and diced
• 4 large roasted garlic cloves
• 1/4 C (1/2 stick) unsalted butter
• 1/2 C heavy cream
• Salt & pepper to taste
Directions
Preheat oven to 300 degrees. Place potatoes in medium saucepan with water to cover. Bring to a boil over high heat, reduce heat to maintain a low boil and cook about 10 min. or until soft. Drain potatoes and place them on a baking sheet in the oven for about 10 min. to dry out. Remove from oven and place in a large mixing bowl. Whip potatoes adding garlic, butter, cream, salt and pepper.
Notes: Per Serving: 392 calories, 5 grams portein, 23 grams fat (% calories from fat, 52), 44 grams carbohydrates, 72 milligrams cholesterol, 24 milligrams sodium, 4 grams fat.
Spicy Roasted Garlic Potato Salad
Ingredients:
• 3 lbs Idaho Potatoes
• 4 eggs
• 4 cloves garlic (leave skins on)
• Olive or canola oil
• 2 cups mayonnaise
• 2 tbsp Dijon-style mustard
• 1 tsp celery seeds
• 1/2 cup sweet pickle relish
• 1/2 tsp cayenne pepper
• 1/2 tsp Hungarian “hot” paprika
• 1 tsp. white sugar
• Splash of white vinegar
• Sea salt & fresh ground black pepper, to taste
• Dried red pepper flakes for garnish
Directions:
Boil potatoes in a large pot of water on medium-high heat until potatoes are tender but still a bit firm (20-30 minutes.) Test with a fork for tenderness. Hard cook the eggs. Cool potatoes and eggs. While cooling, heat oven to 350 degrees F. Place garlic cloves in their skins on a piece of aluminum foil, drizzle with olive or canola oil, and wrap in the foil. Roast in oven about 10 minutes. Allow to cool. Mix together mayonnaise, mustard, celery seeds, relish, and all other ingredients and seasonings in a large bowl, creating a sauce for the potatoes and eggs. Squeeze pulp from Roasted garlic and mash with fork until it becomes a paste; add to mixture. Stir gently. After the potatoes and eggs have cooled, peel and give them a rough chop into medium-sized pieces. Toss potatoes and eggs with mayonnaise mixture. Allow to sit in refrigerator at least an hour to chill and allow flavors to marry. Transfer to serving bowl. Sprinkle top with more hot paprika and the red pepper flakes.
Notes: This is a rustic dish. Potatoes and eggs should be roughly chopped. Also, remember that potato salad always tastes better after sitting for awhile in the refrigerator. Always taste again after chilling for any seasoning adjustments. Then serve with Southern fried chicken, or for vegetarians, with a big green salad.
Cheesy Potato Soup
Ingredients:
• 5 Pounds white potatoes
• 1 pound processed cheese (Velveeta)
• 1 medium onion, chopped
• 1 8 oz pkg cream cheese
• Milk
• 1 pound Bacon, cooked and crumbled
• 1 bunch green onions, chopped
• 16 oz shredded cheddar cheese
• 8 oz Sour Cream
Directions:
Peel and cut potatoes into bite-size pieces. Boil about half of the potatoes until very soft. Drain, saving water for later use. Mash potatoes, adding enough saved water until soupy. (Continue to save any leftover water.) Boil the other half of potatoes until just fork-tender (do not overcook); drain, do not save water. Add onion, processed cheese, and cream cheese to pot. Add boiled and mashed potatoes to pot. Heat on low to medium until cheese is melted. Add leftover potato water to soup mixture while heating. If necessary, add milk to achieve desired consistency. Serve with crumbled bacon, green onions, sour cream, and shredded cheese to sprinkle on top.
Notes: It may be necessary to add milk if reheating the soup at a later time. This soup freezes really well. For a thicker soup, use less water; for thinner soup, add more water or milk.
Spicy Roasted Garlic Potato Salad
Ingredients:
• 3 lbs Idaho Potatoes
• 4 eggs
• 4 cloves garlic (leave skins on)
• Olive or canola oil
• 2 cups mayonnaise
• 2 tbsp Dijon-style mustard
• 1 tsp celery seeds
• 1/2 cup sweet pickle relish
• 1/2 tsp cayenne pepper
• 1/2 tsp Hungarian “hot” paprika
• 1 tsp. white sugar
• Splash of white vinegar
• Sea salt & fresh ground black pepper, to taste
• Dried red pepper flakes for garnish
Directions:
Boil potatoes in a large pot of water on medium-high heat until potatoes are tender but still a bit firm (20-30 minutes.) Test with a fork for tenderness. Hard cook the eggs. Cool potatoes and eggs. While cooling, heat oven to 350 degrees F. Place garlic cloves in their skins on a piece of aluminum foil, drizzle with olive or canola oil, and wrap in the foil. Roast in oven about 10 minutes. Allow to cool. Mix together mayonnaise, mustard, celery seeds, relish, and all other ingredients and seasonings in a large bowl, creating a sauce for the potatoes and eggs. Squeeze pulp from Roasted garlic and mash with fork until it becomes a paste; add to mixture. Stir gently. After the potatoes and eggs have cooled, peel and give them a rough chop into medium-sized pieces. Toss potatoes and eggs with mayonnaise mixture. Allow to sit in refrigerator at least an hour to chill and allow flavors to marry. Transfer to serving bowl. Sprinkle top with more hot paprika and the red pepper flakes.
Notes: This is a rustic dish. Potatoes and eggs should be roughly chopped. Also, remember that potato salad always tastes better after sitting for awhile in the refrigerator. Always taste again after chilling for any seasoning adjustments. Then serve with Southern fried chicken, or for vegetarians, with a big green salad.
Grandma’s Potato Salad
Ingredients:
• 1 cup water
• 1/2 cup butter or margarine
• 1/4 cup vinegar
• 2 eggs
• 1/4 cup sugar
• 4-1/2 teaspoons cornstarch
• 1 teaspoon salt
• 3 stalks celery, diced
• 3 hard cooked eggs, sliced
• 3/4 cup salad dressing
• 3/4 cup heavy cream, whipped
• 6 pounds red potatoes, peeled, cooked and diced
• 1/2 cup chopped onion
• 1/4 cup green onions, sliced
• 1/2 teaspoon pepper
• diced green pepper (optional)
• paprika
Directions:
In top of a double boiler over boiling water, heat water, butter and vinegar. In bowl, beat eggs, add sugar and cornstarch. Add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes. Remove from the heat and cool. Stir in the salad dressing and fold in the whipped cream. In a large bowl, toss the potatoes, onions and green oions, celery, green pepper and salt and pepper. Pour dressing over, toss and mix gently. Chill. Garnish with sliced hard-cooked eggs and paprika.
Potato-Shrimp Salad
Ingredients:
• 4 to 5 pounds shrimp
• 5 pounds Irish potatoes, cooked, peeled and diced
• 9 eggs, hard cooked and chopped
• 2 large stalks celery, diced
• 1 large onion, diced
• 1 cup or less Kraft mayonnaise (use enough to make creamy, but not too much so)
• 4 Tablespoons French’s prepared mustard (or to taste)
• 4 to 5 Tablespoons sweet pickle relish (or to taste)
• 3 Tablespoons chopped pimiento
• Paprika
Directions:
Cook shrimp in water with Old Bay seasoning. Cool, peel, devein and chop in medium pieces. Mix all ingredients and sprinkle paprika on top. Serve on lettuce leaves with a garnish of fresh parsley on top.
Notes: This is a filling salad served with fish, or your choice of meat, rolls, beverage and dessert.
Potato Salad P’zazz
Ingredients:
• 2 1/2 lbs baby red potatos
• 1 bunch green onions, chopped
• 2 hard boiled eggs, chopped
• 1 small jar marinated tender artichoke hearts, drained and chopped
• Dressing:
• 3/4 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 2 tsp celery seed
• 1 tsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper
Directions:
Cook, cool, and quarter potatoes. Prepare vegetables and eggs. Mix together dressing ingredients. Combine with other ingredients using rubber spatula.
Notes: Can be served warm, at room temperature or chilled. Great with garlic bread, corn on the cob, salad or sliced tomato.
Cheesy Cheddar Potatoes
Ingredients:
• 1 package (24 oz.) frozen hash brown potatoes with peppers and onions, thawed
• 2 cups shredded sharp cheddar cheese
• 3/4 cup salad dressing or light salad dressing
• 1/2 cup grated Parmesan cheese
Directions:
Heat oven to 375 degrees F. Mix all ingredients, breaking up potatoes with spoon if necessary. Spoon into a 2-quart casserole. Bake about 45 minutes or until golden brown.
Hash Brown Potato Casserole
Ingredients:
• 1 2-pound package frozen hash brown potatoes, thawed
• 1/2 cup melted margarine or butter 1/2 cup chopped onion
• 1 can cream of chicken soup
• 1/4 tsp. pepper
• 1 pint sour cream
• 2 cups shredded cheese
• 2 cups crushed cornflakes
• 1/4 cup melted margarine or butter
Directions:
Cook onion in the 1/2 cup melted margarine. Stir in potatoes, soup, pepper, sour cream, and cheese. Bake in a greased 9 X 13 pan at 350 degrees for 25 to 30 minutes or until bubbly and brown. Combine cornflake crumbs and the 1/4 cup melted margarine. Sprinkle over casserole; bake 10 minutes more.
Hot Italian Potato Salad
Ingredients:
• 2 t. olive oil
• 8 med. potatoes
• 1 pkg. Good Seasons Italisn dressing
• 1 t. oregano
• 1 t. flour
• 2 t. instant minced onion
• 1/3 cup dry vermouth
• 2 t. chopped parsley
• 1/4 cup shredded pepperoni
Directions:
Pare potatoes and cube. Combine Good Seasons, oregano, flour, onion. Sprinkle over potatoes in casserole and toss. Pour olive oil and vermouth over potatoes. Add pepperoni and toss. Sprinkle with parsley. Bake uncovered at 425 for 1 hour.
Whipped Potatoes
Ingredients:
• 2 pounds potatoes, about 8 medium
• 1/3 to 1/2 cup milk
• 1/4 cup butter
• salt and pepper
Directions:
Peel potatoes and quarter. Place in a medium saucepan; add water and a few teaspoons of salt. Bring to a boil; cover and cook for 15 to 20 minutes, until tender. Drain well. Heat milk and butter together; pour over hot potatoes.
Beat potatoes in saucepan over low heat with electric hand-held mixer on low speed until broken up. Add hot milk and butter; beat on high speed until fluffy, scraping sides and bottom of pan occasionally.
Cheddar Cheese Mashed Potatoes
Ingredients:
• 4 large baking potatoes, about 2 pounds, peeled and cut into 1-inch pieces
• 1 cup heated milk
• 2 tablespoons butter, room temperature
• 4 ounces shredded process American cheese
• 4 ounces shredded sharp Cheddar cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• pinch ground red pepper
Directions:
Cook potatoes in boiling water until tender, about 15 minutes. Drain well.
Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and the 2 tablespoons butter. Add grated cheese and seasonings. Beat with a spoon, adding remaining milk until desired consistency is reached.
Scalloped Potatoes
Ingredients:
• 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese
Directions:
In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices.
Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted
Ham and Potato Casserole
Ingredients:
• 4 cups diced cooked potatoes
• 1 3/4 cups diced ham
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped diced pimiento
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon paprika
Directions:
Combine potatoes, ham, green pepper, and pimiento; transfer to a greased 1 1/2-quart casserole. In saucepan over medium-low heat, melt butter; blend in flour until smooth and bubbly. Gradually add milk; cook, stirring constantly, until thickened.Stir in shredded cheese and paprika. Season sauce with salt and pepper; pour over ham mixture. Bake at 350° for 35 to 45 minutes.
Potatoes Au Gratin
Ingredients:
• 3 cups diced cooked potatoes
• 6 tablespoons butter or margarine
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• salt and pepper
• 1 cup soft bread crumbs
Directions:
Potatoes au gratin recipe.
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside.
To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Crispy Potato Skins
Ingredients:
• 4 large baking potatoes, scrubbed
• salt
• pepper
• oil for deep frying
• sour cream mixed with chives, optional
• shredded cheese, optional
Directions:
Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour.
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping. Cut skins in half again.
Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
Potato Cheese Casserole
• 2 pounds Russet potatoes
• 1 tablespoon butter
• 1 small carrot, shredded
• 1/2 cup chopped onion
• 1 1/2 cups sour cream
• 1 1/2 cups shredded Swiss cheese, divided
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/8 teaspoon pepper
• paprika
Directions:
Cook potatoes in salted water until tender; peel and shred. Heat butter in a skillet over low heat; add shredded carrot and onion to butter and cook until just tender, about 5 to 10 minutes. Combine potatoes with sour cream, sautéed vegetables, 1 cup of the cheese, and all remaining ingredients except paprika. Spoon potato mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese and the paprika. Bake at 350° for 30 to 40 minutes.
Baked Potato Sticks
Ingredients:
• 4 to 6 baking potatoes, Russets
• 1/2 cup butter, melted
• 2 tablespoons soy sauce
• 1/3 cup corn flake crumbs
• 1 tablespoon sesame seeds
Directions:
Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes. Bake in preheated 400° oven for 30 to 40 minutes or until crisp and lightly browned
Baked Herbed Potatoes
Ingredients:
• 3 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon dried basil or oregano
• 2 tablespoons melted butter
Directions:
Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.
Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.
Parmesan Scalloped Potatoes
Ingredients:
• 4 cups very thinly sliced potatoes
• 1 medium onion, thinly sliced
• 2 tablespoons flour
• 2 tablespoons grated Parmesan cheese
• salt and pepper
• 2 tablespoons butter
• 1 1/4 to 1 3/4 cups hot milk
Directions:
Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter.
Repeat, ending with a layer of potato. Dot with butter. Add enough hot milk to almost cover potatoes. Cover and bake at 375° for 45 minutes. Uncover and bake for 15 minutes longer, until potatoes are tender and golden brown.
Potato Broccoli Casserole
Ingredients:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 2 cups milk
• 1 (3-ounce) package cream cheese, cubed
• 1/2 cup shredded mild cheddar cheese or process Swiss cheese
• 16 ounces (about 4 cups) frozen hash brown potatoes, thawed
• 2 cups frozen chopped broccoli, cooked and drained
• 1/4 cup fine dry bread crumbs
• 1 tablespoon melted butter
Directions:
In a saucepan over medium low heat, melt the 2 tablespoons butter; blend in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and Cheddar or Swiss cheese, stirring until melted.
Stir in potatoes. Spoon half of the mixture into a shallow buttered baking dish, about 10×6x2-inch or 8-inch square. Top with broccoli. Spoon remaining mixture over the broccoli. Cover and bake at 350° for 30 to 35 minutes. Mix bread crumbs with remaining melted butter; sprinkle around edges of casserole. Bake, uncovered, 10 to 15 minutes longer.
Sour Cream Potato Salad
Ingredients:
• 6 medium potatoes, about 2 pounds
• 1/2 cup finely chopped cooked ham
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1 tablespoon butter or margarine
• 3/4 cup sour cream
• 3 tablespoons vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
Directions:
Cook potatoes, covered, in boiling salted water for 25 to 30 minutes or just until tender, Peel and slice potatoes to make about 6 cups. Meanwhile, in a large skillet cook ham, onion, green pepper, and celery in butter or margarine until tender; drain off fat.
Stir in sour cream, vinegar, salt, and pepper. Heat through but do not boil. Combine sour cream mixture and potatoes in a large serving bowl. Serve potato salad right away.
Potato Cheese Rolls
Ingredients:
• 1 package active dry yeast
• 1/4 cup warm water
• 1/2 cup mashed potato flakes
• 1/4 cup butter
• 1 tablespoon sugar
• 2 teaspoons salt
• dash cayenne pepper
• 3/4 cup boiling water
• 3/4 cup half-and-half
• 1 1/2 cup shredded sharp cheddar cheese
• 1 egg
• 3 to 3 1/4 cups all-purpose flour
• 3 tablespoons melted butter
Directions:
Combine yeast with 1/4 cup warm water; stir and set aside. In a large mixing bowl, combine potato flakes, 1/4 cup butter, sugar, salt, and cayenne pepper. Add boiling water and half-and-half. Stir in stir in shredded cheese, egg, and yeast mixture Blend in flour to make a soft dough; cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours.
Grease 24 muffin cups.
Fill each muffin cup about 2/3 full with dough; cover lightly with a clean dish cloth and let rise about 45 minutes
Baked Potato Sticks
Ingredients:
• 4 to 6 baking potatoes, Russets
• 1/2 cup butter, melted
• 2 tablespoons soy sauce
• 1/3 cup corn flake crumbs
• 1 tablespoon sesame seeds
Directions:
Select 4 very large or 6 medium size potatoes. Scrub well and cut each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce and brush over potatoes. In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle over potatoes.
Bake in preheated 400° oven for 30 to 40 minutes or until crisp and lightly browned
Baked Potatoes with Roasted Onion and Sour Cream
Ingredients:
• 3/4 cup Coarse sea salt
• 1 1/2 Tbsp Olive oil
• 1 med White onion, unpeeled
• 4 Idaho potatoes, about 8 ounces each, scrubbed
• 4-6 Tbsps Sour cream
Directions:
Preheat the oven to 400 degrees F. Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet. Pour the olive oil into a medium bowl and dip the onion into the oil to coat all over. Place the onion on the salt in the center of the skillet. Roast in the oven for 10 minutes. Coat the potatoes with the oil remaining in the bowl and set them around the onion in the skillet. Return the skillet to the oven and continue roasting until the onion is tender and the potatoes are cooked through, about 1 hour and 10 minutes. Using tongs or a kitchen spoon transfer the onion to a cutting board. Measure 1/2 teaspoon of coarse salt from the skillet and set aside. Turn off the oven and return the skillet with the potatoes to the oven, leaving the door ajar, while you prepare the onion. Peel and coarsely chop the onion. Transfer to a small bowl and season with the reserved salt.Place the potatoes on a serving platter. Split and squeeze open each potato. Spoon one-quarter of the salted onion into each potato. Top with sour cream and serve hot.
Crisp Potatoes with Gorgonzola
Ingredients:
• 16 lbs. Idaho® French-fries, cross-cut
• Gorgonzola sauce (see below)
• 12 oz. Gorgonzola cheese, crumbled
• 1/3 c Chopped chives
• 3 T Cracked pepper
Directions:
Deep fry French Fries at 350°F.-360°F. until very crisp. Place 10 oz. cooked and drained fries (approximately 16 oz. uncooked) on serving plate and drizzle with 3 oz. Gorgonzola Sauce. Garnish with 3/4 oz. crumbled Gorgonzola cheese, 1 t. chopped pepper. Serve immediately.
Gorgonzola Sauce:
Ingredients:
• 6 lbs. Whole butter
• 1-1/2 lbs. Flour
• 2 gallons Whipping cream
• 12 oz. Gorgonzola cheese, crumbled
Directions:
Melt butter slowly in large saucepan. Gradually whisk in flour to make roux. Cook for 4-5 minutes over low heat. Whisk in cream, blending until roux is incorporated into the cream. Heat to 170°F. Combine 1 quart of sauce with 12 oz. Gorgonzola cheese, reserving remaining sauce. (remaining sauce should be chilled in ice bath, then refrigerated for later use.) Blend together and heat to 170°F. Keep sauce warm until ready for use.